RISOTTO WITH ZUCCHINI, CARROTS AND PARMESAN
Make and share this Risotto with Zucchini, Carrots and Parmesan recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring broth to boil and keep it at a bare simmer.
- In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
- Add rice and cook over moderately-high heat, stirring, for 2 minutes.
- Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
- Add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed).
- Add more stock, ½ cup at a time, in same manner, until rice is al dente.
- Stir in cream and remaining ¼ cup butter.
- Remove from heat and add Parmesan, parsley and basil and season to taste.
- Transfer to a heated serving bowl and serve immediately.
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Shahabuddin Sordar
[email protected]This risotto is a must-try for any risotto lover. It's creamy, flavorful, and packed with vegetables.
Lx Juboraj
[email protected]This risotto is a delicious and versatile dish. I've made it with different vegetables and it's always delicious.
Kadeejah Davis
[email protected]This risotto is a great make-ahead meal. I often make it on the weekend and then reheat it for dinner during the week.
Aman khokhar
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved it.
Thava Nithijam
[email protected]I've tried several risotto recipes, but this one is my favorite. It's the perfect balance of creamy and flavorful.
Micromist AJ
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort. It's a delicious and elegant dish that's perfect for a special occasion.
Alfredo Bravo
[email protected]I'm new to cooking risotto, but this recipe made it easy. I'm definitely going to try more risotto recipes in the future.
Bramman Bramman
[email protected]This risotto is a great way to sneak some vegetables into your kids' diet. They'll love the creamy texture and cheesy flavor.
Derby Esinam
[email protected]I've made this risotto several times and it's always a success. It's a great recipe for a weeknight meal.
Miraj Mit
[email protected]This risotto is a keeper! It's easy to make and always a hit with my family.
Mohammed Imehda
[email protected]This risotto was delicious! I'll definitely be making it again.
Deimos Rosevear
[email protected]Overall, this was a good risotto recipe. I would definitely make it again.
Nepa Lunatic
[email protected]The risotto was a bit too creamy for me. I think I'll use less butter next time.
Ebuka Divine
[email protected]This risotto was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Zaraq Imtiaz
[email protected]I'm a vegetarian and I loved this risotto. The vegetables were cooked perfectly and the Parmesan cheese added a nice umami flavor.
Ejaz offical
[email protected]This risotto is a great way to use up leftover vegetables. I had some zucchini and carrots that were about to go bad, and this recipe was the perfect way to use them up.
Sandhya Yadav
[email protected]I added some grilled chicken to this risotto and it was amazing! The chicken added a nice protein boost and made the dish even more satisfying.
Humtum Humtum
[email protected]This risotto was easy to make and turned out perfectly. The flavors were well-balanced and the texture was creamy and al dente.
Whsh Shsh
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The vegetables added a nice crunch and sweetness to the dish, and the Parmesan cheese gave it a rich, creamy flavor.
Md Motasim Billah
[email protected]This risotto was a delightful surprise! The combination of zucchini, carrots, and Parmesan cheese created a flavorful and colorful dish that was both visually appealing and delicious.